Pages

Saturday, January 24, 2015

FP Easy Mix for Baking ~ THM ~ GF/DF/Almond Free ~ Low Carb/Low Fat



As I add more FP foods into my THM plan I needed treats that where warm. Don't get me wrong I love a good smoothie. I just really don't like them in the winter time. A warm muffin or mini cake can really hit the mark. I also I love quick and easy foods, that are also whole foods. I was having such fun with my S Easy Mix and Easy Mix 2 that I thought why not come up with an FP version. 


FP easy mix


1 cup + 2 TBS rolled oats milled into a flour, or 1 cup oat flour
1 cup coconut flour
1/2 cup psyllium husk
1/2 cup GF THM oat fiber
2 TBS Baking Powder
1 TBS xanthan gum
1/2 tsp salt
Blend for 30 sec in a food processor.


NOTE: You can use 1 cup of all psyllium husk or all Oat Fiber. I prefer a blend of the two. 

3 level TBS is one serving = 17 servings of mix per batch
Each Serving is
5.75 g net (countable) carbs
1.4 g fat






FP Apple MIM

2 egg whites or 1/4 cup carton egg whites slightly beaten. You want some air whipped into the egg whites

2 TBS Apple Sauce
1 to 2 TBS water, Almond milk or FP allergy safe milk
1 to 2 tsp THM sweet blend 
1/2 tsp vanilla
3 TBS FP Easy Mix

1/4 tsp Apple pie spice or Cinnamon 
Mix together until well blended. 


Grease a ramekin, oven safe bowl or mug. Scoop the batter into the ramekin. 
Micro 2 min
Bake 375 for 20 min. 






FP Upside Down Chocolate Strawberry cake

2 egg whites or 1/4 cup carton egg whites slightly beaten. You want some air whipped into the egg whites
2 TBS water, Almond milk or FP allergy safe milk (4 TBS for molten version)
1 to 2 tsp THM sweet blend 
1 tsp vanilla
2 1/2 TBS FP Easy Mix
1 TBS Unsweetened Cocoa Powder
Mix together until well blended. 

Add a scant tsp of melted coconut oil or butter to the ramekin. Mix in 1/2 to 1 tsp of THM Sweet Blend. Cut small fresh or frozen strawberries in half. Place in the bottom of the of the ramekin cut side up. Scoop in batter and spread out evenly.

Micro 2 min
Bake 375 for 20 min.




FP Sandwich Bread

2 egg whites or 1/4 cup carton egg whites slightly beaten. You want some air whipped into the egg whites
2 TBS water
3 TBS FP Easy Mix
1/4 tsp garlic powder
1/4 tsp Rosemary (optional)
Mix together until well blended

Grease a ramekin, oven safe bowl or mug. Scoop the batter into the ramekin. 
Micro 2 min
Bake 375 for 20 min.

OR
Shape on a pre-heated griddle, and cook like an English muffin.

NOTE: The sandwich in the pic is an S because it is a grilled cheese. 





FP Pancakes

2 egg whites slightly beaten or 1/4 cup carton egg whites

1/2 tsp coconut oil (optional)
1/2 cup water or FP almond milk
1/2 tsp vanilla
1 doonk THM stevia. 
3 TBS FP easy mix

Mix together well. Scoop out batter onto a pre heated lightly greased griddle (ie. 1/4 tsp fat spread out evenly on the griddle.) Cook as you would any pancakes. 

With the psyllium the batter may get a bit thick. You might have to press down the pancakes with a wet egg turner.


20 comments:

  1. I've been on the hunt for a good bread for non-E meals that is not eggy or flaxy tasting. I think I found it!!!! This was very good. I seasoned with nutritional yeast and used chicken broth instead of water to make it more savory. Now I'm anxious to test your S mix! Thanks for all of your work!

    ReplyDelete
  2. I am new to THM can you make this with Glucomannan instead of Psyllium Husk? i don't have Psyllium Husk

    ReplyDelete
    Replies
    1. No Glucomannan can not sub for the Psyllium Husk. It can however sub for Xanthan Gum. You can use 1 cup of oat fiber and leave out the psyllium

      Delete
  3. Too bad you couldn't put pin it buttons on your pictures. I would pin them because I am just learning about psyllium husk and am actually getting some today. I can't way to try some breads and other recipes with it.

    ReplyDelete
  4. Can you share some it her recipes for thus mix like biscuits, pizza crust, cakes and muffins? Regular oven or microwave. I made a double batch if the mix and looking forward to trying it.. thank you

    ReplyDelete
  5. I love love love your new baking mix! I made a mim with it and loved the taste and texture! I have used the one with Gelatin and it worked good for something's, but I see lots of possibilities with this new one. I think I may even like it better than the THM baking blend, but shhhh don't tell!

    ReplyDelete
  6. did u use psyllium husk whole or powdered :) Bremda

    ReplyDelete
  7. Raye. What do you think is the calorie count and carb count per serving.

    ReplyDelete
  8. How much would you use in subbing traditional flour? (You may have addressed this and I just can't find it.)

    ReplyDelete
  9. Im interested in more recipes for this as well.

    ReplyDelete
  10. Can your baking mix be used cup for cup interchangeably with the THM Baking Blend? Just wondering if their recipe called for 1/4 c would we use 1/4 c of your FP baking mix as well? I am very excited to try this!

    ReplyDelete
  11. What could be subbed for the oat flour, if anything?

    ReplyDelete
  12. How can this be Fuel Pull with the oat flour?

    ReplyDelete
  13. Do you also have a version of this with almond flour?

    ReplyDelete
  14. Do you use Whole Psyllium Husks or the powder?

    ReplyDelete
  15. I love how your baking mixes don't use almond flour. Have you found that when subbing that that they are the same ratio to the THM baking blend?

    ReplyDelete
  16. just curious about the pancake batter here. is it really 1/2 cup of water/liquid? it seemed a little... runny. and did not really set well when I cooked it, even after adding more baking mix. thanks!

    ReplyDelete
    Replies
    1. Mine was to. I think 1/4 cup is what it should be.

      Delete
    2. I'll try it with that much liquid and see how it works. Thanks :)

      Delete
  17. I made the recipe for glosted raspberry muffins p. 283 of the THM new cook book. I used 1 cup of your baking blend and a cup and between a quarter and half cup of mixed berries. They turned out great!

    ReplyDelete